Chef Adrianne’s Ghost Pepper Candied Almond Bacon

Are you busy prepping your Friday night menu? If you’re a bacon lover this recipe is for you! This addictive snack is sweet and spicy, salty and crunchy and satisfies all the cravings. Pair with a Cinco de Mayo cocktails and enjoy!

Preheat the oven to 375 degrees F. On a cookie sheet, lay the slices of bacon flat. Pour honey over the bacon, add brown sugar, and dust with cayenne pepper. Bake in the oven for 15 minutes or until the bacon is cooked through and begins to caramelize on the edges. Meanwhile, in a small saucepan, add sugar and almonds. Cook over medium high heat until sugar begins to turn an auburn color. Stir constantly and pull off heat. Pour the candied almonds onto a nonstick mat or surface sprinkle with ghost pepper salt and allow to cool. Chop the cooled candied almonds even more and spread onto the bacon generously. Bake for an additional minute to allow the almonds to adhere to bacon. Allow to cool and enjoy.

About Chef Adrianne Calvo

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and has won numerous prestigious awards including Best Restaurant Miami and Best Chef Florida. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit: Chefadriannes.com

Did you know…

In 2015 Yelp included Chef Adrianne’s in their top 50 local, non-chain Miami eateries.
Prior to that both Miami Magazine and Urban Spoon named in the Best Restaurant Miami in 2013.

Featured on NBC “6 in the Mix” every Thursday as the Panda Kitchen Ambassador and guest chef.

“After losing my sister to cancer in 2006, I developed the “Make it Count” Foundation to benefit children and their families suffering from the tragic disease. My team and I make it our mission to give back as much as possible.”

St. Jude’s Children’s Research Hospital honored Calvo and her foundation for their time, efforts, and charitable contributions at the 4th annual “It’s All About the Kids” event. Calvo’s altruistic efforts have garnered yearly participation in FLIPANY’s ‘’Chefs up Front,’’ The Black’s Annual Gala benefiting at-risk kids, Common Threads, Verizon’s 4G for Charity, and March of Dimes.